From Sunday Nite Dinner’s “Bouchons”
- Butter and flour for the timbale molds
- 2-1/2 ounces (1/2 cup) all purpose flour
- 2/3 cup unsweetened cocoa powder
- 2/3 tsp kosher salt
- 2 large eggs
- 1 cups plus 2 tablespoons granulated sugar
- 1/3 teaspoon pure vanilla extract
- 16 tablespoons (8 ounces or 2 sticks) unsalted butter, melted and slightly warm
- 4 ounces semisweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips(don’t use chocolate chips as they won’t melt inside the bouchons)
- Confectioners’ sugar for garnishing
- Butter and flour a 24-muffin tin (2-oz each mold). Set aside.
- Sift the flour, cocoa powder, and salt into a bowl; set aside.
- In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color.
- Mix in the vanilla.
- On low speed, add about 1/3 of the dry ingredients, then 1/3 of the butter, and continue alternating with the remaining flour and butter.
- With a rubber spatula, add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)
- Preheat the oven to 350 degrees F while the batter sits.
- Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each muffin mold about 2/3 full.
- Place in the oven and bake for 25 – 30 minutes.
- When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick. It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate).
- Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds. (The bouchons are best eaten the day they are baked.)
- To serve: Invert the bouchons and dust them with confectioners’ sugar. Serve with ice cream if desired.